These cupcakes are filled with wonderful warm spices. The scent of cardamom, cinnamon and allspice oozes from them as they come fresh from the oven. We only use egg whites and not very much flour in this recipe, which makes them very light and airy. Muffins and cupcakes always taste best eaten fresh. If you are having a party you can of course make them a day in advance, but nothing beats the taste when they are fresh from the oven.

Ingredients

Quantity

Ingredient

80g

unsalted butter

4 tablespoons

maple syrup or agave syrup

1 teaspoon

cardamom seeds, freshly ground

1 teaspoon

ground cinnamon

1 teaspoon

ground allspice

1/2

vanilla bean

or 1/2 teaspoon

vanilla extract

150g

almonds, ground

60g

besan flour or another gluten-free flour

50g

desiccated coconut

2 teaspoons

baking powder

200g

carrots, grated

1

large ripe banana

4

egg whites

Frosting

Quantity

Ingredient

200g

cream cheese

3 tablespoons

honey

1/2

lime, juiced

15

hazelnuts, coarsely chopped

Method

Preheat the oven to 180°C. Line a muffin tray with 12 paper cases.

Melt the butter on a low heat in a small saucepan. Add the maple syrup and all the spices and stir well. Set aside to infuse for 10 minutes. Put the almonds in a mixing bowl and add the besan flour, coconut and baking powder.

Put the grated carrots and banana in the blender and whizz until the banana is completely mashed and incorporated with the carrots (you can also do this step by hand). Add to the mixing bowl and stir well to combine with the dry ingredients.

Beat the egg whites until softly peaking. Fold into the cupcake mixture and then add the spice-infused butter and stir until smooth. Spoon into the muffin cases and bake for 25–30 minutes or until golden.

Meanwhile, make the frosting. Whisk together the cream cheese, honey and lime juice in a small bowl.

Let the muffins cool on a wire rack before spooning or piping on the frosting. Decorate with coarsely chopped hazelnuts.